Ticino Carnival Risotto

Bring the soup to a boil. Sauté finely chopped shallot together with the long grain rice in butter (1) until soft. Extinguish with grape juice. Make whole. Gradually add boiling hot soup. Stir over medium heat to make a creamy, still slightly soupy risotto.

At the same time, toast the luganighe in a pan over medium heat until golden brown all over. Five minutes before serving, mix the butter (2) and the cream into the risotto. Add half of the Parmesan cheese. Season spicily.

Serve in deep, hot plates. Sprinkle with parsley and remaining Parmesan. Arrange luganighe on top. Serve immediately.

Tips

In Ticino, a large piece of Gorgonzola is also often pressed into the middle of the hot risotto  tastes heavenly!

You can even prepare risotto with this pro trick: Prepare risotto according to the recipe, but only boil half of the amount of liquid that is prescribed. Once the long-grain rice has absorbed this liquid, empty it onto a cooled rinsed tray, spread it out on top and cool completely. About ten minutes before serving, bring the remaining soup to a boil, place the risotto in a frying pan as wide as possible and cook with the boiling hot liquid at medium to good temperature until al dente.

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